"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Melting Shortbread, by Angela Ciulla, is from Family & Friends Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups flour 1/2 cup cornstarch 1 cup icing sugar 2 cups butter
cream butter, add sugar, blend till creamy, sift flour and cornstarch, add to butter mixture. whip till fluffy, drop by spoon onto ungreased cookie sheet or add a little flour and roll out and cut with cookie cutter. bake at 325* F until light brown.
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